Pandan Chiffon Cake

Beating the egg white



Mixing egg yolk /pandan mixture into flour



Egg whites folded into the egg yolk mixture



Batter in tin prior to baking



Baked chiffon cake, straight from the oven, before turning over the tin



Chiffon cake baked in kugelhopf tin

Sliced pandan cake (sorry pix didn't turn out well!)

PANDAN CHIFFON CAKE -this recipe has been adapted fm the original which uses 9 egg whites and 6 egg yolks as my chiffon tin is not big enough - the batter overflowed from the tin when I used 9 egg whites

6 large egg whites
½ tsp cream of tartar
125g castor sugar
4 egg yolks
80g vegetable oil
½ tsp pandan essence
¾ tsp vanilla essence (optional)
85g coconut cream
135g cake flour
1 ½ tsp baking powder (heaped)
½ tsp salt

1. Whisk egg whites and cream of tartar till stiff.
2. Gradually add sugar and whisk for another 5-7min
3. Combine yolks, oil, cream and essences in a bowl and beat lightly.
4. Sift flour, baking powder and salt into a large bowl.
5. Make well in centre of flour and pour in egg/oil/coconut cream mixture.
6. Bring flour in from sides and beat till smooth.
7. Fold in 1/3 of the stiff egg white mixture and blend well. Then, add the rest of the egg white and blend.
8. Pour batter into ungreased chiffon cake tin
9. Bake at 160C for 50-60 min till cake springs back when pressed with finger.
10. Remove from oven, invert cake tin over lid and leave for ½ hour before transferring to a wire rack to cool.